After a long day, it can be tempting to order takeout for dinner. Instead of settling, the team at Haven at Bellaire, the premier luxury apartments in Richmond TX, would like to suggest this delicious alternative!
So, skip the takeout tonight with this recipe for Beef Ragu. Paying homage to Italian cuisine, this recipe is just as delicious as it is simple. With browned chuck roast, juicy, peeled tomatoes, red wine, and plenty of Italian seasonings, you’ll be proud to add this recipe to your growing collection of absolute favorites – we think your family will be quite happy about it, too. Check it below, courtesy of apartments 77407.
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 1 (28-ounce) can whole peeled tomatoes
- 1/4 cup water
- 3 sprigs thyme
- 1 bay leaf
- 2 teaspoon balsamic vinegar
- Parmesan, for serving
- Cooked pasta or polenta of your choice
Directions:
- In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Place into a large bowl.
- Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
- Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
- Add whole peeled tomatoes, water, thyme, bay leaf, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours.
- Use a wooden spoon to break up tomatoes and meat, then serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.